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Chicken Enchiladas Verdes

  • 1 ½ boneless chicken breast, cubed
  • ½ c corn
  • ½ onion diced
  • ½ pepper, cubed
  • ¼ t cumin
  • 2 t fajita mix
  • ~ 3/4 c. can green enchilada sauce
  • ~ 1 c. shredded cheese
  • 4 flour tortillas
Cook chicken chunks, corn, onion, and pepper in pan with small amount of water.
Drain water.
Add cumin and fajita flavoring and a few tablespoons of enchilada sauce.

In tortilla layer ¼ of chicken mix, top with cheese. Roll enchilada.
In pan top with enchilada sauce and shredded cheese.
Bake at 350 degrees for about 30 minutes.
Submitted by Christine Cunningham - Hamden, CT Mar 30, 2010 15 min 30 min 45 min


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